DirectionsHeat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.

Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.

Add the garlic to the pan and saute for 30 seconds.

Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.

Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes.

Add the heavy cream to the pan and cook an additional 2 minutes.

Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

1 comment:

Hello,I found this recipe via Pinterest and thought I'd tell you that I made it for my family the other day.It turned out great! The only alteration I did was use Honey Garlic smokies instead of sausage, but it worked out pretty good. It was a tad spicy, but nothing my hubby (who loves spicy food) can't handle and my toddler daughter ate it as well, and loved it!Thank you for the great recipe! It has already found it's way into my recipe book, where only family favourites are allowed. :)Jen